…on a Greek trail – Loukoumades
This delicious syrupy Greek dessert is easy to make
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LOUKOUMADES Serves 8
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The number of balls you can get out of this mix varies quite drastically, but with time you’ll get the hang of it.
INGREDIENTS
2 ½ cups flour
½ tsp salt
½ package dry yeast
½ cup honey
¾ cup sugar
1 ¾ cup water
2 tsp lemon juice
2 tsp cinnamon
1 cup lukewarm water
Oil to deep fry
PREPARATION
Sift the flour and salt together into a bowl.
Sprinkle the yeast over the lukewarm water and stir to dissolve.
Add yeast mixture to flour and beat or knead 10 minutes until the dough is smooth and elastic.
Cover the bowl with a damp cloth and let rise 1 hour or until the dough has doubled in bulk.
Heat the oil for deep-frying. Pinch off small pieces of dough and fry in the hot oil until golden brown.
Drain on paper towels and keep warm.
In a saucepan, combine the honey, sugar, water and lemon juice and bring to a boil.
Cook, stirring constantly until the sugar dissolves and mixture is syrupy. Pour over the hot puffs and sprinkle with cinnamon.
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[...] Next, a daylong cruise to the picturesque Saronic islands – Poros, Hydra and Aegina. The sea extended sometimes blue, sometimes green, sometimes purple, on all sides and dolphins cavorted alongside the ship. Lunch was a 4 course meal, served in a long dining room. We began with the ubiquitous Greek Salad and chunks of soft warm bread drizzled with olive oil, followed up with an appetizer, the very traditional Dolmadakia Yialanzi, a long name for Vine Leaves stuffed with savoury rice. Next, smiling waitresses cleared the tables for fried fish steaks in garlic sauce – lemony, succulent and juicy. Some more bread, some more salad. And when you’re truly stuffed, huge servings of dessert. Today’s special was something that looked like small doughnuts without the hole, drizzled with honey and sprinkled with cinnamon. Awesome! Later I learnt they were called Loukoumades. [...]